Peel the potatoes, cut in half and soften in salted water.
Preheat the oven to 180 °C (convection oven 160 °C, gas mark 3).
Remove the skin from the shallot and finely dice it, pluck the leaves from the thyme. Grate a little zest from the lemon and squeeze out the juice. Season the fish fillets with salt and pepper.
Cut a wide parchment paper into a large square so that a fish fillet fits inside and then fold it into a bag. Inside, place the diced shallots, thyme, about 1 tsp each of olive oil, a little lemon zest, and a squeeze of juice from each lemon. Place the fish fillets on top and close the parchment bag tightly. Brush the outside of the bag with olive oil and place in an ovenproof dish. Cook in the oven for about 10 minutes.
Chop the olives. Drain the potatoes and mash them with a fork. Stir in 1 tbsp olive oil and the olives. Season to taste with salt and freshly ground pepper.
Bring the fish fillets to the table in the sack and open it at the table, offer the potatoes with it.
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